Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment

This study investigated the changes in functionality, structure, and protein composition in soybean protein-proanthocyanidins (SPI-PC) conjugates prepared by the alkali method with dose-ranging PC molecular grafting (0.5, 1, 2 mg/mL). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated that more >180 kDa polymers were formed in SPI-PC conjugates with the increase of PC levels. The structural analysis showed that conjugation to PC altered the molecular structure of SPI, appearing the protein-unfolding with PC level-dependent. Liquid chromatography coupled to tandem mass spectrometry (LC/MS-MS) analysis demonstrated that the composition of protein and peptides, as well as allergen and epitopes, were changed after SPI was conjugated with PC. The antioxidant activity of SPI-PC conjugates was increased with the increase of PC levels because high PC contents caused more hydroxyl groups in polyphenols to introduce into the SPI. Emulsifying properties were increased with the increase of PC levels, probably resulting from the unfolding of proteins, increase of random coil and decrease of surface hydrophobicity. Western-bolt and enzyme-linked immunosorbent assay (ELISA) showed a reduced IgE binding capacity in SPI-PC conjugates with PC level-dependent, which was attributed to the reduction of major soybean allergens and the masking or destruction of epitopes induced by structural changes. However, the foaming properties varied from PC levels. Overall, this study demonstrated that SPI-PC conjugates formed using the alkali method have a potential application as hypoallergenic soybean products or functional ingredients in foods. In future studies, suitable reactions (e.g., PC levels) are required to be investigated in SPI-PC conjugates for balancing various functional properties.